Seafood Tartlets Recipes

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

SHRIMP TARTLETS

Steps:

• 1. Drain shrimp and combine with the egg, cream and brandy.
• 2. Take the rolls apart and place in small lightly greased muffin tins
• 3. Fill with shrimp mixture
• 4. Top with grated cheese
• 5. Bake in a preheated 375F oven for 10 minutes
• 6. Serve warm
• 7. Freezes well
• 8. Reheat before serving
• 9. Enjoy!

SEAFOOD SALAD TARTLETS

Steps:

• In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
• Just before serving, spoon 1 scant tablespoon crabmeat mixture into each phyllo dough shell. Garnish each tartlet with shrimp and parsley.

VERY TASTY AND VERY EASY SHRIMP TARTLETS

Steps:

• 1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
• 2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
• 3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.

SHRIMP TARTS

Steps:

• Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
• In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.

SHRIMP TARTLETS

Steps:

• Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
• Divide mixture evenly among 30 tart shells.
• Top each shell with seafood sauce and one shrimp.
• Refrigerate until ready to serve.

SHRIMP TARTLETS RECIPE - (4.2/5)

Steps:

• Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

FABIENNE'S CURRIED SHRIMP TARTLETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
• Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
• Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
• Cook in the preheated oven until tops are golden brown, about 20 minutes.

SEAFOOD TARTLETS

Steps:

• Heat oven to 350 degrees.
• Whisk eggs and water in shallow dish until blended.
• Add 6 crackers; press to evenly cover. Let stand 2-3 minutes or until softened.
• Press 1 soaked cracker into each of 6 mini muffin pan cups sprayed with cooking spray.
• Repeat to make a total of 24 crusts.
• Bake 25 minutes. Cool.
• Fill cracker cups with chilled seafood salad , or other favorite salad.